Recipes, Therese Elgquist

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Raspberry Smoothie and Coconut Chia Breakfast Bowl

This is one of our favorite breakfasts, actually a combination of two favorites – and that’s almost always a very good idea. Serving a breakfast like this on a Saturday or Sunday morning is an incredible feeling, and very much appreciated by both family and friends!

We usually sprinkle some of our favorite granola over the finished bowl. But you can of course skip the granola and just add some roasted seeds, nuts, nut butter, dried fruits, or – drumroll – whatever you want.

Raspberry Smoothie
(2 servings)

1 avocado
1 handful organic spinach
1 green banana, cut into chunks and frozen
1 cup frozen raspberries
2 tbsp unsweetened plant-based milk of your choice

Coconut Chia Pudding
2 servings

0.5 cup coconut milk
0.5 cup water
3 tbsp chia seeds
a pinch or two of pure vanilla powder

Mix all ingredients for the coconut chia pudding. Let cool in the fridge for at least 30 minutes, or until thick and creamy. Stir occasionally. Add the ingredients for the raspberry smoothie to a high-speed blender and mix until creamy. Add both chia pudding and smoothie to two bowls. Serve topped with something you like!

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